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blueberry banana bread with coconut & pecans

(2 ratings)
WildfloursCottageKitchen avatar
Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

One of my hubby's favorites!! He goes nuts for this!! I especially love it because my recipe makes 2 loaves and I always like to keep one and give the other to a friend, co-workers or neighbor. Everyone says my bread is simply the best! (But I think they may be a wee bit biased! ;) ) Photo by me

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 55 Min

Ingredients For blueberry banana bread with coconut & pecans

  • 2 1/2 c
    flour
  • 1/2 c
    sugar
  • 1/2 c
    dark brown sugar, packed (can sub light brown sugar)
  • 1 Tbsp
    baking powder plus...
  • 1/2 tsp
    baking powder
  • 1 tsp
    salt
  • 1/8 tsp
    cinnamon
  • 1/4 c
    coconut
  • 3 Tbsp
    vegetable oil
  • 1/3 c
    milk
  • 1
    egg
  • 2 tsp
    vanilla
  • 3
    medium-sized bananas, mashed
  • 1 c
    chopped pecans
  • 2 c
    (rounded) *frozen blueberries

How To Make blueberry banana bread with coconut & pecans

  • 1
    In large bowl, mix all ingredients except blueberries for about 30 seconds. Fold in frozen berries. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans that have been greased on the bottoms only. Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool. When cool, wrap tightly with plastic wrap, keep refrigerated. Best the next day! *I always bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.
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